Little Joey isn't making enough milk for her puppies. To boot, the little devils have tiny little claws and teeth which no doubt makes for an uncomfortable process for her. Over the last few days her feedings have extended from two hours to three, then four at which point we decided it was time to supplement their mamma's milk with canned puppy chow and whole milk. Every three hours. Day and night. Ah, the joys of parenting. The ruckus has even upset Simon's schedule such that we caught him sleeping whilst sitting on the counter. Sound asleep he was!
In the continuing saga...I'm still without a local bank account. As I wrote previously, the rent is deposited directly to the bank account written on my contract. Scotia Bank decided those receipts weren't good enough and I needed written receipts from the owner. As fortune would have it the owner, who lives in Merida, was in town and we sat down and crafted a generic receipt, signed and dated for each of the last four months of rent. Long story short, those receipts weren't acceptable either. The receipts had to come from a commercial receipt book bought at the local papeleria (stationery store)! Ah, bureaucracy! The owner will be back in town in a week or two. More to follow as you can imagine.
Made a run to Corozal, Belize this week to provide some IT services for a friend and make my monthly run for a few odds and ends that I can only find there. Yes, the concept of going to Belize for items not found in Mexico does turn the books somewhat on everyone's perception that Belize is a culinary wasteland and Sam's Club, WalMart, Chedraui, Soriano's (not to mention both the New and the Old Markets here in Chetumal) should have everything I need.
Fact is Hellman's Mayonnaise (or Best Foods brand west of the Rockies) is a weakness of mine. Though it definitely exists here the local version is "con Limon" or "with lime". Now why, in a country rolling in limes, must they sell only mayo that has added lime juice is beyond my comprehension. At WalMart I can find half a dozen brands of mayo four shelves high and 8 feet long or more but each and every jar is "con Limon". Ocassionally the unadultered Hellman's is available at Sam's Club but not often enough. Well, I didn't find it in Belize either. In fact, one of the usual Chinese shops didn't have mayo of any kind! I did however find a small bottle of Liquid Smoke so the day wasn't a complete loss. Fortunately, I know how to make an excellent mayonnaise by hand.
Oh, about the limes in Mexico...it seems prices have been rising of late. I'm buying limes for about 42 pesos per kilo (US$1.50 per pound) up from about 25 pesos per kilo in January. In Belize I hear they are going for about US 37 cents a piece! Word is production should stabilize next month and prices will start to come down again. But if you like oranges, 'tis the season as they can be found for about US 35 cents per pound!
Back in Belize...from Corozal's House of Culture to El Toucan Mexicano (a little out-of-the-way place in Altamira owned by our friends Jose and Yolanda), and on to Rockies, Primo's, and The Woodhouse I made my rounds to say hello to old friends and acquaintances. By afternoon I was plumb tuckered out and gladly accepted an invitation to spend the night at Bruce and Colleen's followed by a round of golf in the AM. I must give full credit to the groundskeeper at Consejo Shores for doing all he has to make the course an enjoyable romp. It has been 6 years since I took club to ball but I acquitted myself well enough over the nine holes to earn a refreshing bottle of water seaside when it was said and done. Not even a round of golf can spoil good times with good friends.
Consejo Shores, a private course as I understand it, is one of three golf courses in Belize. The only other two I know of, both public courses, are Roaring Creek near Belmopan and Caye Chapel (I believe they have reopened but I doubt I can afford the green fees on that island!). In contrast, there are no golf courses near Chetumal. Most are located in and around the tourist destinations of Cancun, Playa Del Carmen, and Mahahual. Just as well, it's an expensive hobby!
In continuing the golf theme and given the Masters Golf Tournament is coming up in a few weeks, here is (supposedly) the secret Peach Cobbler recipe from Augusta:
Masters Peach Cobbler
(From Tea-Time at the Masters)
Note: I can't believe they didn't add a generous scoop of French Vanilla ice cream but that's the way to enjoy it!
1 quart fresh peaches, peeled and sliced
3/4 -1 cup sugar
1 stick butter or margarine
1 cup all purpose flour
1 tablespoon salt
1 cup shortening
5-6 tablespoons cold water
Combine peaches, sugar and margarine in 1-quart saucepan. Cook slowly, stirring often, until peaches are tender and syrup begins to thicken. Transfer to 1 quart baking dish and set aside. Sift flour and salt together; cut shortening into flour with pastry blender or fork until particles are size of peas. Sprinkle water evenly over flour mixture, using just enough to dampen flour. Stir gently until dough clings lightly together when pressed with fingers. Place on floured board and roll out in a thin layer. Cut into strips 1-1 1/2 inches wide. Cover peaches with some of the pastry strips. Bake at 350 until pastry is lightly browned. Gently punch browned pastry into peach mixture with a spoon. Add another layer of pastry strips and brown. Serves 6.